Really good fried chicken is a beautiful thing. Done right, it’s seemingly light and crisp with a crunchy coating on the outside and juicy meat on the inside. If you don’t have a family recipe, don’t worry; Robert Stehling’s southern classic is a keeper. Plus, we’re sharing fried chicken inspirations from Japan and Korea, as well as a few twists on fried chicken to spice up your dinner or picnic.
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RecipeCrispy Fried Chicken with Old Bay Aïoli
Using boneless, skinless thighs, you can make batter-fried chicken that tastes like traditional fried chicken (crunch and all) yet cooks up quickly. Baking powder in the batter makes it light and crisp. -
RecipeFried Chicken with Paprika and Honey Butter
Many buttermilk fried chicken recipes call for marinating the chicken overnight, but not this one. A dip in the buttermilk and a dredge in flour is all you need to get the golden, crunchy coating everyone loves. -
RecipeTea-Crusted Fried Chicken with Pickled Green Beans & Carrots
Chinese lapsang souchong tea adds smoky flavor to these pan-fried chicken breasts. Tangy pickled carrots, green beans, and shallots round out the plate. -
RecipeButtermilk Fried Chicken
This classic recipe from chef Thomas Keller relies on an herb-lemon brine to keep the meat moist, while a buttermilk bath and double dip in seasoned flour creates a feathery, crispy crust. -
RecipeBeer-Battered Chicken & Waffles
Popular in the southern United States but with a following all across the country, fried chicken served with waffles is an addictive, comforting classic. In this version, hefeweizen, a golden-hued wheat beer, adds flavor and lift to the waffles and to the fried chicken’s crisp, golden crust. -
RecipeTatsutaage (Japanese Marinated and Fried Chicken)
This style of fried chicken is served without a dipping sauce because of its richly flavored marinade. Swap tamari for soy sauce to make it gluten-free. -
RecipeButtermilk Fried Chicken with Cucumber Salad
Many buttermilk fried chicken recipes call for marinating the chicken overnight, but not this one. A dip in the buttermilk and a dredge in flour is all you need to get the golden, crunchy coating everyone loves. -
RecipeDirty Fried Chicken
This Korean-inspired chicken is poached in a vinegar brine, before frying at a really high temperature. You get a super-crisp crust that can handle a slathering of hot and sweet sauce and still crackle when you bite into it. It's impossible to eat without making a mess of yourself, hence the name. -
RecipeSpicy Fried Chicken Sandwich with Spicy-Sweet Butter and Pickles
Believe me when I say that chicken thighs are best for this sandwich. Between their deeply flavored dark meat and all those nooks and crannies for holding the batter, thighs are simply the best part of the bird for the frying pan. And they cook quickly, too. Then there’s the butter that goes on top: It take seconds to whip up, but it packs a lot of wow. -
RecipeClassic Southern Fried Chicken
This recipe uses a salted spice rub to add savory flavor without diluting the bird’s inherent chickeny flavor. The salt dries out the skin, so it becomes extra crisp. A dredge in a buttermilk batter gives the pieces a thick crust that snaps and crackles with each bite, while rice flour lightens the coating. -
RecipeKeralan Fried Chicken with Cardamom Waffles
An Indian/soul food fusion from Atlanta chef Asha Gomez, this chicken marinates overnight in herb-and-spice infused buttermilk before frying, then is paired with cardamom waffles, spiced maple syrup, and crisp curry leaves. -
RecipeHoney-Crisp Oven-Fried Chicken
Love fried chicken, but need a healthier option? Glazed with honey, coated in crushed cornflakes, then baked to crisp golden perfection—this is your fried chicken craving satisfied. -
RecipeSunday Night Fried Chicken
New Orleans chef Donald Link's fried chicken is made just like his granny used to make: seasoned Cajun-style, skillet-fried, dark, and super crunchy, served with a side of dirty rice.
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RecipeKorean-Spiced Chicken Wings
These wings from Michael Reich are the perfect game-day food, spicy and supremely satisfying. The mint chimichurri sauce adds an herbal counterpoint to the spicy wings. This recipe makes more sauce than you need here, but you can refrigerate and use it later on steaks, ribs, pork chops, lamb chops, and other full-flavored meats. -
RecipeCrispy Chicken Katsu Sandwich
This Japanese fast-food favorite pairs perfectly with a simple, refreshing cucumber salad on the side. -
RecipeNagoya-Style Fried Chicken (Tebasaki)
These chicken wings are fried twice for crunch, then tossed in a flavorful sauce while still hot and seasoned with sesame seeds and plenty of black pepper. Nagoya, a city in the center of Japan, has been breeding its famous Cochin chickens for 150 years. The meat is known for its characteristic robust, rich flavor, which is perfect for this dish. Snipping the wings makes them easy to pull apart to eat.
